Chef Roman Almaraz
Chef At Home in Tijuana
Get to know me better
Creative chef with a hearty touch who seeks to awaken memories through authentic tastes
I was born in Puerto Vallarta, Jalisco, and studied Culinary Arts at the Technological University of Bahía de Banderas. From a young age, I knew that my purpose was to bring people together, and I discovered that food would be the path to make that happen. Today, I proudly represent the cuisine and ingredients of Baja California.
I believe that a great dish is built on two foundations: fresh, local products and a story—either my own or the diner’s—expressed through flavor. For me, cooking is a way to connect memories, emotions and people.
My professional journey began in Puerto Vallarta, where I spent two years at Hotel Buenaventura learning the fundamentals of cooking. I later joined Chef Gerardo Sandoval’s catering team, working across a wide variety of events, and went on to become Executive Chef at The Jazz Foundation.
In 2016, I moved to Tijuana, Baja California, to join the team at Misión 19 under Chef Javier Plascencia. There, I discovered a world of creativity where imagination sets the limits. In 2020, I was offered the role of Executive Chef and became the restaurant’s representative for five years. During this time, I coordinated major events such as the Tianguis Turístico; specialty dinners with Don Pérignon, Casa Dragones, and wineries like Norte32, Las Nubes, Casa Zamora, Concierto Enológico, Casa Magoni, Barón Balché, Santos Brujos, and Santo Tomás; themed and pairing dinners; the anniversary dinner for the Country Club golf tournament; and collaborations with chefs like Andrés Madrigal, Carlos Gaytán, Gabriela Ruiz, Oscar Torres, and Javier Plascencia.
In April 2024, together with my team, we earned a place in the Michelin Guide. Only four establishments in Tijuana were included as recommended venues—and in 2025, we achieved the recognition again.
Today, I focus on creating tailored private dinners and catering for events such as birthdays, weddings and corporate gatherings. I also provide consulting for restaurants and support personal culinary projects.
More about me
For me, cooking is...
Create a connection between cultures through food and the memories it can evoke
I learned to cook at...
My greatest professional development took place at Misión 19, where I interned and worked for nine years.
A cooking secret...
My professional secret is giving every ingredient the respect it deserves. My personal secret is doing everything the right way—with a big smile.
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